Heirloom Tomato & Avocado Bruschetta on Focaccia

My favorite kind of weekends are those that have a good balance of busyness and relaxation. These past few days were just the right mix of things. Highlights of the weekend include mountain biking, checking out the La Jolla Art & Wine Festival, house hunting (yes, we’re looking!), hanging out at the beach for a couple hours and watching football.

I also completely unplugged from my computer for a full 24 hours. Between working from home, blogging, and social media, I feel like I’m always on my laptop. It’s nice to have a day every so often when I don’t even turn my Mac on!

Another fun part of my weekend was the NY Giants bandana I ordered for Harley arriving. She completely hates it and keeps biting it, but I can’t stop cracking up at how funny she looks with it on:

Seriously, how can that not make you laugh? I decided I’ll only torture her with it on game days.

This weekend I didn’t spend much time in the kitchen, but tonight’s dinner creation is one definitely worth sharing:

I spotted asiago and garlic focaccia at the farmer’s market a few days ago, and decided to nab it and see what I could come up with. When I later came upon some heirloom tomatoes and avocado, I knew they’d be a perfect pairing with the focaccia, and so I made a tasty bruschetta dish with an avocado twist. While bruschetta is most often an appetizer, these focaccia were the main event of my dinner.

To start, I preheated my oven to 350 and popped the focaccia in the oven to bake until golden brown. Meanwhile, I cubed my avocado and chopped my tomatoes and red onion:

I combined everything in a large bowl, added fresh basil, salt, pepper, olive oil, and balsamic vinegar, and tossed it all together:

Once the focaccia was done, I removed it from the oven and cut into 6 slices. I then spooned the tomato mixture onto each focaccia slice evenly, sprinkling with additional salt and pepper, then enjoying! The precise recipe is below:

Heirloom & Avocado Bruschetta on Focaccia

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 6

Calories 250 kcal

Ingredients

  

1x2x3x

• 1 large focaccia bread 55 g, I used an asiago & garlic flavored one
• 6 medium heirloom tomatoes
• 1 medium ripe avocado
• 1/4 small red onion
• 2 TBSP fresh basil leaves
• 1 TBSP olive oil
• 1/2 TBSP balsamic vinegar
• 1/4 TSP salt plus more for sprinkling to taste
• 1/8 TSP pepper plus more for sprinkling to taste

Instructions

 

• Preheat oven to 350.
• Place the focaccia on a large baking sheet. Bake until golden brown, around 10 minutes.
• Meanwhile, chop tomatoes and red onion and cube avocado. Place everything in a large bowl.
• Roughly chop basil and add to the bowl. Add salt and pepper, and drizzle olive oil and balsamic vinegar in. Toss well to combine.
• Once focaccia is done baking, remove from oven and slice into 6 pieces.
• Spoon the tomato mixture onto each slice evenly. Sprinkle additional salt and pepper to taste.

Notes

If you don't have focaccia available, you can swap it for sliced Italian bread. The focaccia I used serves 6 and has the following nutrition info per slice: 170 calories, 8 g fat, 21 g carbs, 5 g protein.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 29gProtein: 6gFat: 14g

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